Shrimp Cakes with Corn & Avocado Salsa
Shrimp Cakes with Corn and Avocado Salsa - Put a twist on classic crab cakes by using shrimp! Top with corn and avocado salsa for a buttery and slightly spicy kick!
Servings: 10
Equipment
Ingredients
Cakes
- 1 pound shrimp peeled and deveined, tails removed
- 1 garlic clove grated
- 1/4 thinly sliced green onions
- 3 Tablespoons reduced-fat mayo
- 1 Tablespoon lime juice
- 1 1/2 teaspoon hot sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 whole large egg
- 1/4 cup chopped cilantro
- 3/4 cup panko bread crumbs
Avocado Salsa:
- 1 cup frozen corn thawed
- 1 avocado diced
- 1/4 cup chopped cilantro
- 3 Tablespoons diced red onion
- 1/2 jalapeno finely chopped
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
Instructions
- To make the shrimp cakes, put the shrimp in the food processor. Pulse 10 times until it is finely chopped.1 pound shrimp
- Transfer the shrimp to a medium size bowl. Add in the garlic, onions, mayo, lime juice, hot sauce, sugar, salt and egg. Mix well. Stir in the cilantro and 1/4 cup of panko.1 garlic clove, 1/4 thinly sliced green onions, 3 Tablespoons reduced-fat mayo, 1 Tablespoon lime juice, 1 1/2 teaspoon hot sauce, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1 whole large egg, 1/4 cup chopped cilantro, 3/4 cup panko bread crumbs
- Divide the shrimp mixture into 10 equal portions. Shape into about 1/2 in thick patty.
- Coat both sides of the shrimp cakes with the remaining panko breadcrumbs. The shrimp mixture will be very sticky.
- Chill for at least an 1 hour to let them set up. Can make up to 24 hours in advance.
- To prepare salsa, combine the corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.1 cup frozen corn, 1 avocado, 1/4 cup chopped cilantro, 3 Tablespoons diced red onion, 1/2 jalapeno, 1 Tablespoon lime juice, 1/4 teaspoon salt
- Heat pan over medium-high heat. Coat pan with olive oil. Cook about 4 minutes a side until they are browned and the shrimp is cooked.
- Remove from the pan and serve with avocado salsa.
Notes
Recipe Adapted from Cooking Light
Nutrition
Calories: 159kcal | Carbohydrates: 16g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 115mg | Sodium: 628mg | Fiber: 2g | Sugar: 3g
